Roasted tomatoes give this hearty chickpea stew a deep, slightly sweet flavor. Swiss chard and lemon keep it fresh; serve with bread or rice to soak up the sauce.
This stew is all about the contrast between concentrated and fresh flavors. In the oven, the cherry tomatoes burst and some of their moisture evaporates, intensifying their flavor. The garlic roasts at the same time, becoming soft and mild. Along with the juices from the roasting dish, the tomatoes and garlic form the base of a sauce that coats the chickpeas without needing cream or much extra liquid.
Canned chickpeas are convenient and quickly give you a soft, hearty bite; rinse and drain them well so the liquid from the can doesn’t dilute the sauce. Home-cooked chickpeas work too: use about 480 grams cooked weight. Cumin adds a warm, earthy note, while smoked paprika brings a light smoky flavor. Briefly fry the spices in oil before adding the tomatoes and stock. This releases their aromas, but take care not to let the paprika darken and turn bitter.
Swiss chard is often available from spring through fall. The white or colored stems have more bite than the leaves, so give them a few minutes’ head start in the pan. Stir in the leaves only at the end: they wilt quickly and will stay greener and fresher-tasting. Can’t find Swiss chard? Use spinach and stir it in just before serving. Hearty kale works too, but takes longer to soften.
The lemon does more here than simply add a fresh garnish: its juice cuts through the sweetness of the roasted tomatoes and balances the earthy chickpeas and spices. Add it at the end and taste before adding more; tomatoes vary in acidity. If the stew is too thick after simmering, stir in a splash of stock or water. Too thin? Simmer it uncovered for a few minutes to reduce.
Serve the stew with crusty bread to soak up the sauce, or with rice if you’d like a milder base. Leftovers can be cooled within two hours, stored covered in the refrigerator, and used within three days. Reheat gently in a pan until piping hot throughout; add a splash of water if needed, as the chickpeas will absorb some of the sauce as they sit.
Preheat the oven to 220 °C (200 °C fan). Place the cherry tomatoes and peeled garlic in a roasting dish. Toss with 1 tablespoon of olive oil and a pinch of salt.
Roast the tomatoes for 20–25 minutes, until they have burst and are browned in places. Remove the dish from the oven and mash the garlic with a fork.
Meanwhile, cut the Swiss chard stems into thin slices and the leaves into wide strips. Heat the remaining 2 tablespoons of oil in a large pan over medium heat. Fry the cumin and smoked paprika for 30 seconds, stirring.
Add the chickpeas, stock, roasted tomatoes with all their juices, and the mashed garlic. Bring to a boil and simmer gently for 5 minutes.
Stir in the Swiss chard stems and cook for 3 minutes. Add the leaves and stir for 2–3 minutes, until wilted.
Season with the salt, black pepper, and lemon juice. Serve warm with bread or rice.
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